Thin Mint Cookies (Protein packed, gluten free, clean!)

Its Girl Scout cookie season!(!!!!!)

When I was younger, my dad would buy boxes of Thin Mints and put them in the “outside freezer”, which meant we could only have them as an extra special treat. I was never a huge fan, but it seems as though Thin Mints have the biggest following & the most hype.

So, I set out to see if I could replicate these using mocha & chocolate protein powder, and kind of nailed it on the first try. Coworkers loved these and my husband ate a whole tray before I could get home from work the next day, so safe to say – yes, nailed these. 5.jpg

These are simple, no bake cookies and are made with super healthy ingredients. While you shouldn’t really eat the entire tray in one day (ahem, Bob…) they’re still pretty good for you! (Especially post workout, when your body needs extra protein!)

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Ingredients:

  • 2 cups oat flour or coconut flour
  • 1/2 cup dark cocoa
  • 1/4 cup agave or maple syrup
  • 1 – 2 scoops of protein powder (I used Amazing Meal Cafe Mocha protein powder)
  • Peppermint extract
  • 1/2 cup nut butter (I used Cashew butter)
  • 3-4 tablespoons (or more) Coconut milk or Almond Milk
  • 1 block dairy free dark chocolate (optional!)

How to:

  • In a medium bowl, melt nut butter for a few seconds in the microwave and then add in Agave. Add a few drops of peppermint extract per your taste. Mix well.
  • In a seperate bowl, combine all dry ingredients – flour, cocoa, protein powder.
  • Slowly, add dry ingredients in to wet ingredients and continue to stir. Mixture will be powder-y and thick. Like this. Mmm.

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  • Once combined, add in almond milk tablespoon by tablespoon until the batter becomes moldable.
  • Using your hands, form small balls of dough and line on parchment paper. Pop them in the freezer while you melt the dark chocolate.
  • In a microwave safe bowl, melt dark chocolate. (I put the chocolate block in the microwave for 30 seconds at a time, stirred, 30 more seconds, etc.)
  • Using a spoon, spread the melted chocolate over the cookies.
  • Put them in the freezer again to set.
  • This recipe makes anywhere from 12-24 cookies, depending on the size. Keep in the “outside freezer” to preserve 🙂

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Enjoy!

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